Hapeville Hef (Hefeweizen) - Beer Recipe - Brewer's Friend

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Hapeville Hef (Hefeweizen)

170 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 39 gallons (fermentor volume)
Pre Boil Size: 39.21 gallons
Post Boil Size: 38.2 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 83.5% (brew house)
Source: J. Franklin
Calories: 170 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday December 28th 2021
1.052
1.010
5.5%
10.2
3.2
5.4
53.62
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Weyermann - Pilsner30 lb Pilsner $ 0.84 / lb
$ 25.20 		36 1.5 44.1%
20 lb Briess - Wheat Malt, White20 lb Wheat Malt, White $ 0.71 / lb
$ 14.20 		39.1 2.5 29.4%
16 lb Briess - Brewers Torrified Wheat16 lb Brewers Torrified Wheat $ 0.79 / lb
$ 12.64 		35 1.5 23.5%
2 lb Rice Hulls2 lb Rice Hulls $ 0.79 / lb
$ 1.58 		0 0 2.9%
68 lbs / $ 53.62
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz BSG - Tradition3.5 oz Tradition Hops Pellet 5.5 Boil 60 min 9.25 60.3%
2.30 oz Saphir2.3 oz Saphir Hops Pellet 4.25 Whirlpool 0 min 0.94 39.7%
5.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
1 oz Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 665 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
25.08 gal Strike 160.5 °F 148 °F 60 min
30.18 gal Sparge 168 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 39.83 gal (159.33 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 27.83 gal (111.33 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 30.94 gal (123.76 qt). Suggest reducing strike water volume to 6.56 gal (26.24 qt) and adding 18.94 gal (75.76 qt) sparge/top-off. 25.5 102  
Strike water volume at mash thickness of 1.5 qt/lb 25.5 102  
Mash volume with grains (equipment estimates 30.05 g | 120.2 qt) 30.94 123.8  
Grain absorption losses -8.5 -34  
Remaining sparge water volume (equipment estimates 23.08 g | 92.3 qt) 22.46 89.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 39.83 g | 159.3 qt) 39.21 156.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 38.2 152.8  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.3  
Top off amount 0.89 3.5  
Going into fermentor 39 156  
Total: 47.96 191.8
Equipment Profile Used: System Default
 
Notes

Pitch at 68 degrees F for prime Banana ester profile.

Set fermenter to 72 degrees F and allow temperature to free rise to 72 degrees F.

Ferment @ 72 degrees F for duration of primary fermentation.

Upon end of primary fermentation set temperature @ 74 degrees for Diacetyl Rest for 48-72 hours (6-5 Plato range)

Once beer has reached terminal, crash and crop fermentation vessel according to schedule and prep for brite tank transfer

Package specifications:
Co2 vol: 2.50-2.55
ABV 5.6%

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  • Last Updated: 2022-12-02 17:55 UTC